This light, fruity curry, with the inclusion of Australian lemon myrtle, anise myrtle and mountain pepperleaf, has become a favourite for its earthy bite and citrus notes.

This is a deliciously bright curry mix, reminiscent of a Thai style curry, but distinctly Australian with its own wonderful flavours from the rainforests in northern NSW to the lush Tasmanian mountains.

How to Use:

For best results, briefly sauté this curry blend in oil over low heat before adding the other ingredients. This is called blooming and it helps release the flavours into the oil to spread through the liquid.

In a classic curry, start with 2 tsp per 500 g meat or vegetables then adjust. To make a curry yoghurt marinade, use 2 tbs powder, 2 tbs lemon juice and 1 cup of yoghurt.

This curry powder can also be used as a rub for meat or vegetables, combining it with oil first.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.